For many, the first thought that comes to mind from the words “pork shank” is jellied meat. But that's not the only meal you can create in your kitchen using just ham hocks and seasonings. Often, in the most popular recipes, it is first boiled in broth with vegetables and spices and only then baked in a sleeve or foil.
I serve this dish with absolutely any side dish and fresh or sauerkraut salad, but you can prepare any vegetable salad, it will be very tasty!
The best recipe for baked pork knuckle in the oven
I have been preparing shanks this way for several years now for all family gatherings. And I would like to say that it always turns out very tasty, with aromatic and stunningly juicy pulp.
Product set:
- pork shank;
- We take our favorite seasonings and spices for pork according to taste and desire;
- a little salt;
- vegetable oil.
- For the glaze you will need:
- according to Art. a spoonful of natural honey, barbecue sauce, delicious ketchup, lemon juice;
- teaspoon sweet ground paprika;
- two or three cloves of garlic.
Cooking method:
1. In a small cup, mix all your favorite spices (using about half a teaspoon of each seasoning) along with salt.
2. Next, let's prepare the shank for further baking. My piece is quite large. On one side it is completely covered with skin, and on the other side it needs to be carefully trimmed.
3. We will make long cuts across the entire surface, trying to slash only the skin without touching the meat part. The width of the stripes should be approximately one and a half cm.
4. Next, rub the piece well with the aromatic mixture. Transfer the prepared piece to any tray with high sides, which can easily be placed on a refrigerator shelf, cover with cling film and put away for half a day.
If you don’t have time to wait at all, put the meat in the refrigerator for at least three hours to marinate a little and soak in the taste and smell of the seasonings.
5. In the morning we will start preparing the aromatic meat. To do this, rub a little more red pepper, black pepper with lemon and herbs into it.
6. Spray a baking tray well with vegetable oil and place the meat there. Add a couple of leaves of noble laurel to the mold. Cover the tray with food foil and place in an oven preheated to 180⁰C. Approximate baking time is 3 hours.
As my grandmother taught me, if a shank weighs 1 kg, then bake it for 1 hour, a 2 kg piece - two hours, and so on. But over time, you need to pierce it with a sharp thin knife and observe whether clear juice oozes from the pulp or not.
7. When 2/3 of the required time has passed from the start of baking, prepare the glaze to cover the meat. To do this, mix all the ingredients well in a bowl.
8. Take the pan out of the oven, remove the foil and coat the meat with glaze on top. After this, we will send the food to finish baking for the remaining time.
Pork knuckle with sauerkraut
A well-cooked pork shank, accompanied by a savory side dish, cannot compare to a dish from even the most elegant restaurant. Therefore, I present a recipe for fried pork to prepare a “royal” feast right at home.
Required Products:
- 1.5 kg drumstick;
- 20 ml vegetable oil;
- 4 garlic cloves;
- 2 onions;
- 3 leaves of noble laurel;
- 7 clove inflorescences;
- a teaspoon of coriander seeds and black peppercorns;
- 2 liters of good dark beer;
- dill and rosemary;
- salt and pepper are taken to taste.
Cooking method:
1. First, wash the meat under cold water. If it is not processed, then the piece needs to be singed and the bristles removed. After this, pat the pork dry with a paper towel and prepare a pan in which to cook the shank. To do this, put several sprigs of rosemary, peppercorns, cloves, coriander and bay leaves on the bottom. We also send onion heads cut into two halves there.
2. Now let's get back to the meat. Using a long sharp knife, we make frequent punctures throughout the entire skin, after which we add salt and rub the salt into pieces.
3. Place the pork on top of the seasonings and pour in the beer. Cover the pan and place it on the cooking surface.
4. After a while, remove the lid, remove the foam that has formed on the surface and let the broth boil. As soon as this happens, immediately reduce the gas to a minimum, close the container and boil the drumstick for two hours.
5. Remove the finished boiled meat from the broth and transfer it to a baking tray. Then prepare the sauce and coat the pork thoroughly on all sides. For the sauce, grate the garlic on a fine-mesh grater, then transfer it to a bowl with vegetable oil. Add salt and pepper to the resulting mixture and mix thoroughly.
6. Place the mold in the oven, set the temperature to 180⁰C and let the oven warm up. We will bake the semi-finished product for half an hour, and every 10 minutes we will take it out and pour it with a small amount of the broth in which the meat was cooked.
7. After 30 minutes, remove the meat from the cabinet, let it cool slightly and cut it into portions. We will serve this fragrant delicacy with stewed sauerkraut.
Historical reference
German braised cabbage is the national dish of Germany. In its homeland it is called “sauerkraut” , which means “sour cabbage”.
Traditionally, cabbage was left to ferment under pressure in clay pots immersed in water. The conservation process took up to 6 weeks. From the second half of the 19th century. Sauerkraut began to be produced on an industrial scale - now it can be bought in many German stores.
The Germans do not use carrots for sourdough.
German sauerkraut tastes similar to Russian, although it is fermented without carrots, with salt, and sometimes with vinegar.
In Germany, sauerkraut is stewed, fried and even boiled.
Baked pork knuckle with potatoes in the sleeve
This dish will certainly become a favorite not only for the holiday table, but also for quiet dinners with the family. The meat turns out tender, juicy and fragrant, and the vegetable side dish is a wonderful addition.
Product set:
- 2-2.5 kg pork knuckle;
- 10-12 potato tubers;
- 2 carrots;
- 2 onions;
- Art. spoon of adjika.
Ingredients for marinade:
- according to Art. a spoonful of fine salt, honey, mustard, seasoning for pork;
- 2 tbsp. l. adjika;
- half a glass of cucumber pickle (you can use tomato pickle).
Cooking principle:
1. In the evening, in a large bowl, mix the ingredients for the marinade, in which we soak the shank for half a day.
To ensure that the meat is well soaked, you need to periodically approach and turn the piece over.
2. In the morning, remove the aromatic meat from the marinade and additionally rub the skin with adjika. Peel the potatoes, leave the small tubers whole, cut the onion into large half rings, and the carrots can be cut into rings. Season the vegetable mixture with salt and pepper and place it together with the meat in a baking sleeve, which we tie well on both sides.
3. Then put all this beauty into an oven preheated to 190⁰C for two hours. If you need additional time, leave it to bake for about half an hour. After 2.5 hours, place the delicious pork along with vegetables on a large dish and serve.
What is Iceban?
Eisban is a pork knuckle stewed and then baked with spices, garlic and onions, often in red wine or beer. Soft, tender meat with a thin crispy crust, aromatic and appetizing.
An appetizing pork leg is traditionally served with cabbage and beer.
In Germany they also stew pork legs (the part with the hoof) - it turns out amazingly tasty! - but this is not iceban. Eisban is an analogue of the Czech boar's knee , that is, stewed and baked shank.
Boiled shank and baked in the oven
Probably every housewife has a favorite recipe for baked meat. I offer you the most delicious, in my opinion, recipe for boiled-baked pork shin. The taste is amazing! Try baking meat this way and the result will definitely surprise you!
Products:
- knuckle;
- 3-4 garlic cloves;
- teaspoon fine salt;
- half a teaspoon of ground pepper, hops-suneli;
- 2 leaves of noble laurel;
- 5 peas each of black and allspice;
- carrot;
- bulb;
- 3 carnation inflorescences.
Ingredients for marinade:
- 1.5 tbsp. l. tomato sauce;
- according to Art. a spoonful of honey and soy sauce;
- teaspoon of meat seasoning;
- half a teaspoon of fine salt.
Cooking method:
1. First, prepare the drumstick; to do this, rinse it well under running warm water, if necessary, clean the skin and blot it with a paper napkin.
2. Next, prepare the mixture for stuffing. In a bowl, mix the garlic, pepper, suneli hops and salt, passed through a garlic press. Then, using a sharp knife, we will make small punctures throughout the whole carcass and stuff with the resulting mixture. If you don’t want to bother with spices, you can stuff the shank as usual, using whole cloves of garlic.
3. Take a wide saucepan, at least five liters, pour water to half the capacity and place it on the hob. Then lower the piece of pork and add a teaspoon of salt. When the liquid begins to actively boil, add laurel, peppercorns, onion (whole), cloves and carrots, cut into 2-3 parts. Cover the saucepan so that there is a small gap left, and leave to simmer for two hours on the lowest flame.
4. Place the boiled piece of pork from the broth into the form in which we will bake it. Mix the ingredients for the marinade in a bowl and coat every centimeter of meat with this mixture. Pour approximately half a liter of broth into the mold.
5. Cover the dish with foil and place in an oven preheated to 200⁰C for exactly an hour.
6. Ten minutes before the end of baking, the foil must be removed to get a beautiful color for the skin.
Calorie content of foods possible in the dish
- Onion – 41 kcal/100g
- Green cabbage – 46 kcal/100g
- Fresh frozen green cabbage in packaging – 45 kcal/100g
- Tomatoes – 23 kcal/100g
- Carrots – 33 kcal/100g
- Boiled carrots – 25 kcal/100g
- Dried carrots – 275 kcal/100g
- Garlic – 143 kcal/100g
- Soy sauce – 51 kcal/100g
- Vegetable oil – 873 kcal/100g
- Pork knuckle – 294 kcal/100g
- Ready mustard – 418 kcal/100g
Calorie content of foods: Pork knuckle, Cabbage, Onion, Carrots, Garlic, Vegetable oil, Soy sauce, Ready mustard, Tomatoes
Pork knuckle with honey and mustard, baked in the oven
A well-cooked pork shank can be a great meal even when served with plain rice. The delicate and rich taste of the dish is incomparable to anything else.
Product set:
- knuckle;
- 12-15 small garlic cloves;
- a teaspoon of natural liquid honey, mustard, black pepper and paprika;
- 2 tbsp. spoons of soy sauce;
- ¼ teaspoon salt.
Cooking process:
1. Wash the meat well under running hot water, if necessary, remove any debris from the skin and dry it with a clean towel. Then use a sharp kitchen knife to make deep punctures all over the surface and stuff with cloves of garlic.
2. Next, prepare the sauce. To do this, mix all the remaining ingredients in a small bowl until smooth.
3. Rub the piece of meat well with the resulting mixture, without missing a single centimeter of the surface.
4. Wrap the stuffed meat in several layers of food foil. Place the product on a baking sheet and place in an oven preheated to 180⁰C for three hours.
5. After the allotted time, remove the foil from the baked piece and enjoy the wonderful taste of pork meat.
Where can you try iceban?
In Germany
- The German restaurant Meineke X (address: Meinekestr., 10 10719, Berlin) will delight customers with grilled knuckle, sausages and sausages.
- Eisbahn with fried potatoes and excellent beer will be served at the Dicke Wirtin beer garden (address: Carmerstr. 9, 10623 Berlin–Charlottenburg).
The Dicke Wirtin beer garden serves all traditional German cuisine.
- In any establishment of traditional German cuisine you will be treated to eisbahn with stewed cabbage, bread and beer.
Pork knuckle stuffed with chicken breast (boneless)
Covered in a glossy brown skin, this pork and chicken roll is so tender it practically melts in your mouth.
Product set:
- 1-1.5 kg pork knuckle;
- 150-200 grams of chicken fillet (breast);
- carrot;
- 2 garlic cloves;
- 0.5 teaspoons of salt;
- ground pepper is taken to taste.
For 3 liters of decoction:
- 4 medium-sized onions;
- carrot;
- 2 leaves of noble laurel;
- 8 peppercorns;
- 3 tbsp. spoons of salt.
Cooking principle:
1. First, let's start preparing the decoction. To do this, rinse the unpeeled onion in clean water and cut it into four parts.
2. Place the onion quarters into a saucepan with a volume of at least 5 liters, add carrots, cut into large pieces, peppercorns and bay leaves. Fill everything with cold water and place it on the hob. When the liquid begins to actively boil, reduce the gas to medium and boil the broth for half an hour.
3. While the broth is boiling, let's take care of the meat. To do this, use a sharp knife to carefully remove the pulp from the pit. Then, in especially thick parts of the shank, cut off some of the pulp, cover the main piece with film and lightly beat it with a hammer.
4. Cut the cut meat pieces and chicken fillet into small strips. Peel the raw carrots and cut them into thin long slices with a vegetable peeler.
5. Salt and pepper the chopped piece and rub it with chopped garlic. Place carrot slices on top.
6. Place slices of meat on the carrots and sprinkle salt and pepper on top. Carefully roll the workpiece into a tight roll.
7. We tie the resulting product tightly with thread.
8. Using a slotted spoon, remove vegetables and spices from the broth, add salt and carefully lower the stuffed shank into the liquid. Cook the product from the moment the broth boils for three hours. If the liquid does not cover the meat, then add boiling water to the pan.
9. Using a slotted spoon, remove the finished roll from the container, remove the threads and let cool before cutting into portions.
Ingredients:
- Pork knuckle – 1 piece
- Thyme – 10 Grams
- Rosemary – 2 Grams
- Beer – 1 Liter
- Black peppercorns – 6 pieces
- Ghee butter – 25 grams
- Ground allspice black pepper – 6 pieces
- Cumin – 5 Grams
- Sauerkraut – 250 grams
- Green apples – 30 grams
- Cloves – 1 piece
- Oranges – 1/2 pieces
- Tomato paste - 1 tbsp. spoon
- Bay leaf – 1 piece
- Young potatoes – 200 grams
- Salt, pepper - To taste
Number of servings: 4
